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Hot
summer days are tiresome. It is the time to get chilled. To
beat the heat Bangalinet has brought some of the cool recipes specially
for you.
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| Rasamadhuri
Sharbat |
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Ingredients:
Mango juice:1cup,
Pineapple juice:1cup,
Orange juice:1/2cup,Ice cold milk:1cup
Sugar :2 tbls., Sugar :2 tbls, Lime juice :few drops, Vanilla
essence :few drops |
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Steps:
Grind 2 tbls of sugar finely. Blend all the ingredients in a
mixer. Refrigerate.
Decorate the glasses with slices of lemon. Serve chilled.
A good welcome drink during summer.
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| Aam
Dal (Sweet-sour pulses) |
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Ingredients:
-Arhar/toordal
:250gms .
-Water:4 cups
-Green mangoes :4 medium sized, peeled and cut into 6/8 pieces each
lengthwise |
Turmeric:1
tsp, Onionseeds /kalojire :1/2 tsp.
Green chilies:4-6 slit , Salt to taste, Sugar :1-2 tsps
or to taste, Ghee :1 tsp |
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Steps:
Wash
dal and stir into boiling water. Add turmeric and after stirring,
continue cooking for about 20 minutes. Add the green mangoes, green
chilies and salt to taste.
Continue cooking until green mangoes are soft but not mushy. Add
sugar to taste.
In a karai/wok heat ghee and add onion seeds. Cook until onion
seeds stop spluttering and pour over dal. Stir well. Bring to boil
once and remove from fire.
This dal tastes best served at room temperature.
A good accompaniment with rice during summer.
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| Lau
jhinge |
Ingredients:
-Jhinge/
sponge gourd cut into round pieces :2cups.
-Lau/bottle gourd cut into medium pieces :2cups.
-Ghee/white oil as required. |
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Kalonji/Onion
seeds:1/2 tsp.,Mustard seeds/sorshe :1 tsp.
Methi/Fenugreek :1/2 tsp., Curry leaves : 8-10.
Coriander/Dhone powder:2 tsp. -Red
chilli powder:2 tsp.
Green chillies silted and deseeded : 5/6 pieces.
Salt and Turmeric: to taste, Yogurt :1 cup.
Sugar: 1 1/2 cup., Corn flour : 1 tsp, Jaitri/mace powder- 1/2 tsp ,
Hing/ asafoetida- a pinch., Coriander leaves cut into pieces. |
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Steps:
Heat oil
or ghee in a wok. Stir fry mustard seeds first. Add kalonji and
methi seeds in wok. Add curry leaves, coriander powder red chili
powder and turmeric. When the spices are fried enough add
the vegetables. As the water dries up add 2 cups of water, green
chilies and salt. Raise the flame and let it boil. Mix sour
yogurt with sugar. As the curry gets boiled reduce the flame and
slowly pour the mixture stirring gradually. When the curry gets
thick and the oil gets separated sprinkle jaitri powder and
a pinch of hing. Decorate with coriander leaves. Serve with hot
rice.
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| Parshe
Maacher Jhol/Mullet Strew |
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Ingredients:
-Pieces of
mullet:6-8
-Turmeric paste:2 tsp
-Green Chillies :4-6
-Onion seeds/kalonji :1/8 tsp |
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-Oil:3
tbls., Water : 1-1/2 cups.
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Steps:
Marinate
mullets with a pinch of turmeric paste and salt. Heat oil in a pan
and when hot add onion seeds. Fry a few minutes and add mullets. Continue
frying for 2 or 3 minutes. Mix turmeric paste in 1 cup of water. Pour
this mixture directly in the pan in which the fish is cooking. Bring
to boil. Reduce heat so that the mixture in pan continue to simmer.
Add salt to taste and green chillies. Once the gravy thickens and
the oil come to the surface the fish is cooked.
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| Bhapa
Doi |
Ingredients:
- Condensed milk:1 tin
-Unsweetened yogurt:1 tbls
-Sugar:4 tbls
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Steps:
Heat oven to 400 degree
Fahrenheit. Whip condensed milk, sugar and yogurt till smooth and
fluffy. Pour into a ceramic bowl. Set the bowl in the heated oven.
Remove it after half an hour .
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| Kulfi
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Ingredients:
-Condensed
Milk : 1tin
-Milk : 4 cups
-Khoa : 100gm |
Maida
: 1tbsp
Chopped and blanched almonds and cashew: 10-12pc |
Steps:
Mix together
condensed milk, milk, maida and khoa. Bring to boil, stirring constantly.
Reduce heat and cook for 5minutes stirring constantly. Remove from
fire. Cool. Add almonds and cashew. Fill into kulfi moulds and freeze
overnight. |
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Festivals
Summer
Special
